Description
Crispy Baja Fish Tacos with Avocado Crema are a vibrant culinary delight that captures the essence of coastal flavors. Each taco features flaky, perfectly fried white fish nestled in warm corn tortillas, topped with a creamy avocado sauce that brings a zesty richness. Ideal for Taco Tuesdays or festive gatherings, these tacos promise an explosion of taste and texture in every bite. Easy to whip up, they elevate any weeknight dinner into a fiesta!
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 8 small corn tortillas
- 2 ripe avocados
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Pat dry the fish fillets and season both sides with salt, pepper, chili powder, and cumin.
- In a shallow bowl, mix flour with remaining chili powder, cumin, and a pinch of salt.
- Heat about half an inch of vegetable oil in a skillet over medium-high heat.
- Dredge each seasoned fillet in the flour mixture until well-coated. Fry until golden brown (3-4 minutes per side), then transfer to paper towels to drain excess oil.
- In a blender, combine avocados, lime juice, garlic powder, salt, and water until smooth.
- Warm tortillas briefly on an open flame or dry skillet. Assemble tacos by adding crispy fish and topping with avocado crema.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 210g)
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 45mg